Monday, April 28, 2008

Mornin’ everybody! Hope y’all had a lovely weekend, and that the weather was half as nice as it was here in Brooklyn: blooming trees, perfect skies, visible patch of grass – the whole nine. Even our neighborhood Incredibly Frightening Drunk Who Hangs Out 24-7 at the Last Remaining Pay Phone on Earth was suitably enchanted.

My weekend was fantastic, spoiled only briefly by a botched attempt at Roasted Chickpeas. I got ‘em right the second time around, but wanted to transcribe the wrong directions, just in case anyone ever attempts them. Here goes:

Chrisi, I'm so glad you liked them! There's a similar recipe over at Kalyn's Kitchen, and she was asked the storage question, too. Here's what she said: " I divided mine into a couple of little plastic bags and they stayed crisp for days."

Oh no! What a wretched disaster. My pound cake ran over once in the oven...I spent hours cleaning it up. Got a few nasty burns, definitely employed loud oaths, and ended up buying some spray stuff that made the burned-on goo disintegrate like magic. It was pretty cool. Anyway, I'm itching to get home and try this recipe!

I did this recipe, but the pan warped while it was in the oven and sent many, many chickpeas ricocheting around inside. My apartment smells like scorched chickpea every time I cook, but they were very tasty. I tried the room mate/oven cleaning thing. It didn't work out.

I'm a fan of roasted chickpeas, but I use garlic powder, chili powder, and curry powder on mine. I was warned not to keep them in an air tight container or they would soften. I just keep them in a bowl in my cupboard. I never had them stored for long...:)))

Not only a great recipe but a great writing style! I first had roasted chickpeas in Uzbekistan, served with black tea and halva and have been making them nonstop as a study aid snack recently. Variations on the recipe include salt and oregano or paprika and lime.

I use the bottome piece of a roasting pan. This way there is a "lid" which makes shaking the pan to mix the chickpeas half way through much easier. They dont go flying when the pan warps from the heat.

I was just munching on some store bought roasted chickpeas and was trying to find out how many calories I was consuming when I came across your article. Absolutely hilarious. Next time I will try and make my own. I am usually a klutz in the kitchen but this recipe seems simple enough.